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Comforting Dublin Coddle Recipe with Savory Sausage and Bacon Made Easy

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A classic Irish stew featuring savory pork sausages, smoky bacon, and tender potatoes simmered slowly to create a hearty, comforting meal perfect for cozy dinners.

Ingredients

Scale
  • 6 good-quality pork sausages (about 500g / 1 lb)
  • 200g (7 oz) thick-cut smoked bacon or pancetta, cut into bite-sized pieces
  • 4 large potatoes, peeled and sliced (Yukon Gold or red potatoes recommended)
  • 2 large onions, thinly sliced (yellow onions preferred)
  • 3 cups (720 ml) chicken stock (homemade or low-sodium store-bought)
  • 2 bay leaves
  • Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • Optional: a splash of Guinness or Irish stout

Instructions

  1. Peel and slice the potatoes about 1/4 inch (6 mm) thick. Thinly slice the onions. Cut the bacon into bite-sized pieces. Set aside.
  2. Heat your pot over medium heat and add a splash of oil. Brown the sausages evenly on all sides, about 5-7 minutes total. Remove and set aside.
  3. In the same pot, add the bacon pieces and cook until they start to crisp and release their smoky fat, about 5 minutes. Add the onions and sauté until soft and translucent, around 8 minutes.
  4. Remove half the onion and bacon mixture and set aside. Layer half of the sliced potatoes over the bottom of the pot, sprinkle with salt and pepper, then add half of the onion and bacon mixture on top. Place sausages evenly over this, then repeat layering with remaining potatoes and onion mixture.
  5. Pour the chicken stock gently over the layers; it should just cover the ingredients. Add bay leaves and a tablespoon of butter. If using, splash in stout now. Season lightly with salt and pepper.
  6. Bring the pot to a gentle simmer. Reduce heat to low, cover, and cook for 45 minutes to 1 hour. Check occasionally to ensure the liquid is simmering gently. Potatoes should be tender and sausages cooked through.
  7. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Sprinkle chopped fresh parsley over the top.
  8. Spoon the coddle into warm bowls with some of the cooking liquid. Serve with crusty bread or steamed greens.

Notes

If liquid level looks low during cooking, add a splash of water or extra stock. Browning sausages first adds caramelized depth but is optional. Use a tight-fitting lid to keep moisture in. For gluten-free, check sausage and stock ingredients. Turkey bacon can be used for a leaner flavor. Variations include vegetarian version with smoked tempeh or mushrooms and vegetable stock, adding crushed red pepper flakes or mustard powder for spice, or slow cooker adaptation.

Nutrition

Keywords: Dublin Coddle, Irish stew, sausage and bacon stew, comfort food, traditional Irish recipe, easy stew, hearty dinner

Find it online: https://coracooks.com/comforting-dublin-coddle-recipe-with-savory-sausage-and-bacon-made-easy/